Summer Inspired Cupcakes

What you'll need

Directions

Working Method

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions.   Using a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a very small round cutter, cut the center out of each cupcake. Fill the cavity with keylime pie filling. For every pound of cream cheese buttercreme, mix in 0.20oz lime juice and 0.10oz lime zest and pipe on top of cupcake, sprinkling with more fresh lime zest if desired.

Strawberry Cupcake

Directions

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions, stirring in 1oz strawberry fruit bits to every pound prepared cake batter.   Using a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a very small round cutter, cut the center out of each cupcake. Fill the cavity with strawberry filling. For every pound of buttercreme, mix in 1oz strawberry fruit bits and pipe on top of cupcake.

Lemon Meringue Cupcake

Directions

Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions, stirring in 1oz lemon fruit bits to every pound prepared cake batter.   Using a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Using a very small round cutter, cut the center out of each cupcake. Fill the cavity with lemon filling. Mix meringue mix according to manufacturer’s directions.  Pipe on top of cupcakes and toast.

Additional Info

Chef Tips

Meringue must be either baked at 400F for 3-5 minutes or refrigerated.

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Summer Inspired Cupcakes

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